Coconut sambal recipe

INGREDIENTS:

1. Shredded coconut - 1 cup
2. Shallot (sambar onion) - 5
3. Dry chili - 5 to 8
4. Lemon juice - 1 tablespoon (tbsp.)
5. Salt - as needed
6. Fennel seed - 1/2 teaspoon (tsp.)
7. Curry leaf - 5 count
8. Oil - as needed

PREPARATION:

1. Heat oil. Add fennel seeds, curry leaves. Once the curry leaves stop splattering remove from heat and keep it aside.
2. Dry roast the dry chili. Grind coarsely in pulse mode in the blender.
3. Now add coconut, shallot and grind in pulse mode 4 to 5 times.
4. Now add tempered curry leaves + fennel seeds, lemon juice, salt and grind in pulse mode for 3 to 4 times.

NOTES:

1. Goes well with Idiyappam.